Crunchy Noodle Salad

Here is another fantastic recipe from one of my favorite TV chefs Ina Garten. She is amazing and I never get tired of watching her. I changed a few things slightly in this recipe. In place of the spaghetti, I used chinese spaghetti noodles. I also replaced the honey with agave nectar. And for added color, I used 1 yellow pepper in place of one of the red peppers.

Crunchy Noodle Salad

1 lb of thin spaghetti

1 lb sugar snap peas

1 cup vegetable oil

1/4 cup rice wine vinegar

1/3 cup soy sauce

3 tablespoons of dark sesame oil

1 tablespoons of agave nectar

2 cloves of garlic minced

1 teaspoon of fresh ginger, grated

3 tablespoons toasted white sesame seeds, divided

2 red bell peppers, seeded and thinly sliced

4 scallions (white and green parts) sliced diagonally

3 tablespoons chopped fresh parsley

Directions:

Cook spaghetti according to the package directions. Drain and cool. While the spaghetti is cooking, bring another pot of water to a boil. Add the sugar snap peas and cook for 3-5 minutes. drain and immerse in a bowl of ice water.

thinly sliced peppers and snap peas

Slice the the peppers thinly and add to a large bowl with the cooled snap peas and the cooled spaghetti.

Combine the spaghetti, sugar snap peas, peppers and scallions in a bowl. Pour the dressing over the spaghetti mixture. Add the remaining 1 tablespoons of sesame seeds and the parsley and toss together.